Directions

• Chop the onion, water chestnut and shiitake mushroom.
• Heat the cooking oil, ginger and garlic paste in a pan on medium heat. When the oil is hot, add the onions and fry until browned or for 3 to 4minutes. Stir often to prevent them from burning or sticking to the bottom of the pan.
  
  
• Add Shiitake mushroom, water chestnut and minced pork. Mix well and cook, stirring frequently, until the pork is well cooked.
  
• Add water and curry roux and stir well until the roux melts.
  
  
• Put Keema curry on the rice and garnish Edamame if use.